Cake Week · Season 2

Not Victoria’s Sandwich Cakes

SEASON TWO!

That’s right–even though I jumped ahead to make the Super American Angel Food Cake, I finally am fully into season two of The British Bake Off, and we start off the episode with any kind of sandwich cake that is NOT a traditional Victoria Sandwich.

It wasn’t until watching this show that I heard of a “sandwich” cake.  Americans have lots of cakes with lots of different fillings, but we don’t refer to them as sandwiches.  It’s like the old “biscuits/cookies” argument…

Since strawberry jam and buttercream filling is out, I decided to go another direction using cherry and vanilla custard.  The custard takes a good 30-45 minutes to make and then has to chill for an hour, so that is up first.  Found a recipe with American measurements and lots of clear steps, so check out the link here.

I had a hard time finding a ‘print’ button, so I ended up copying and pasting onto a word doc so I could take it into the kitchen and get it all mucky, like I usually do.  But I give this recipe 4 stars!

Put the dry ingredients into a large pot (I think this is a 10 quart…not sure).  Then scramble up the eggs and and add milk in a separate bowl.

Then add a small amount to the dry stuff.  Stir it up to absorb all the dry ingredients, then slowly add the rest of the liquid and turn the burner onto medium low.

You will keep the temp on medium low for 20-25 minutes (in my case, it was closer to 30) and stir continuously until it starts to thicken…

Then come to a boil–just a few bubbles will pop up through the middle.

Then you will want to keep stirring for 1 minute while it boils (still on med low).  Then take the pan off the burner and put it into a bowl filled with ice and water to get it to cool quickly.  Stir slowly at this point to prevent it from separating or thinning.  Cooling quickly will also prevent it from curdling.

After it cools down, you will have this lovely, thick custard.  Cover with cling film–with the plastic touching the surface of the custard–and put in the fridge for at least an hour.  While this is cooling, you can start to make the cake.

Next up, the Victoria sponge.  I found the recipe here at the BBC Good Food site, where I get a lot of great stuff.  I have had lots of issues getting recipes to print out lately–maybe I need to update my print driver…I dunno.  That’s an IT question.  But I typed out the recipe on a Word doc and printed that out.

This recipe is super easy–just weigh out the ingredients, dump it all in the mixer, and flip it on for a couple minutes.

  • 200 g caster sugar
  • 200 g softened butter
  • 4 eggs, beaten
  • 200 g self-rising flour
  • 1 tsp baking powder
  • 2 tbsp milk

Then divide the batter into two cake tins–buttered and lined with parchment paper.  (To make sure that they were even, I did the math–it’s about 405 grams per tin…you’re welcome!)  Turn the oven on to 375 F and bake cakes for 20-25 minutes.  I pulled mine out of the oven too soon and it started to sink in the middle.  I put it back in to see if I could finish cooking it through.  Fingers crossed….

I tested it after another 7-8 minutes in the oven and the toothpick came out clean, so I’m guessing it’s cooked through, even though it collapsed slightly.  The more sunken one will go on the bottom…who’s gonna know?!

I decided to go with the cherries even though when I took them out of the can, they looked brown and kinda gross.  They photographed very red, though, and they taste all right, so I decided to go for it.  I strained all the gloopy sauce out of them so I just had cherries and not sauce (there always seems to be too much sauce in these things).  I layered up the cake, the custard, the cherries and the top cake layer and dusted it with powdered sugar.

It looks like it needs something else…chocolate drizzle, perhaps?

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